Carrot Kheer
Kheer/Payasam is a popular milk based pudding popular throughout India. The number of varieties and this Carrot Kheer is one of the most popular.
Servings: 4
1x 2x 3x
Calories: 223 kcal
2 carrots 1 cup coconut milk 1 cup milk 2 tablespoons toasted vermicelli 2 tablespoons dessicated coconut 4 tablespoons golden raisins 1/4 teaspoon ground cardamom 1 pinch of saffron threads
Cook carrots in boiling water until tender. Strain and puree.
In a saucepan, dry toast coconut until golden brown and fragrant.
Add vermicelli, coconut milk, milk, raisins and saffron. Bring to a boil.
Add carrot and reduce to a simmer for 10 minutes.
Garnish with cashews and pistacchios
Calories: 223 kcal | Carbohydrates: 20 g | Protein: 4 g | Fat: 16 g | Saturated Fat: 13 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 7 mg | Sodium: 54 mg | Potassium: 440 mg | Fiber: 2 g | Sugar: 13 g | Vitamin A: 5194 IU | Vitamin C: 3 mg | Calcium: 104 mg | Iron: 2 mg